Quebec lamb is quite simply a delicious red meat. To be considered a “lamb”, the offspring of a ewe should be a maximum of 300 days old. With its roots originating in the Middle-East over 13 000 years ago, lamb remains recognized for the delicate nature of its flesh and its refined taste. The rack and the leg are among the less fatty cuts of lamb. With its high vitamin B12 and zinc contents, lamb meat is a good food to help combat high cholesterol and osteoporosis. What’s more, protein constitutes 25% of lamb muscular mass.